Frank's Recipes! Cheddar Thyme Casserole Bread

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Cheddar Thyme Casserole Bread

8 oz (2 cups) shredded sharp Cheddar cheese
2 1/2 cups All Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon onion powder
3/4 teaspoon dried thyme leaves
1 pkg. fast-acting dry yeast
1 1/4 cups buttermilk*
2 tablespoons margarine or butter
1 egg

Grease 2-quart round casserole. Press 1/2 cup of the cheese onto sides and bottom of dish.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups of the flour, sugar, salt, onion powder, thyme and yeast; mix well.

In small saucepan, heat buttermilk and margarine until very warm (120 to 130 F.). Add warm liquid and egg to flour mixture. Beat at medium speed for 3 minutes.

By hand, stir in remaining flour; mix well. Stir in remaining cheese. Spoon batter into cheese-coated dish. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and
doubled in size, 45 to 60 minutes.

Heat oven to 350 F. Uncover dough. Bake at 350 F. for 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Cool 30 minutes; invert bread onto serving platter (bread will release from casserole in 45 to 60 seconds). Remove casserole; cool an additional 15 minutes. Serve warm with butter, if desired.

1 (12-slice) loaf

NOTE: * To substitute for buttermilk, use 4 teaspoons vinegar or lemon juice plus milk to make 1 1/4 cups